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CIP cleaning

The term CIP cleaning (abbreviation for Cleaning in Place) stands for an automated process for the cleaning of entire production plants, without disassembling them into individual components. Especially in the food and beverage industry, the use of a CIP system is an integral part of the safe and efficient adherence to high quality standards.

Here are the requirements of the process-controlling sensors - especially in the milk processing industry - particularly high. Anderson-Negele offers tailor-made solutions for optimizing the CIP process using intelligent sensor technology

CIP-cleaning in the food processing industry


CIP-cleaning facilities are essentially employed in those installations where supreme requirements are demanded for hygiene and product safety, such as dairies, breweries and in food production. During this process the entire production facility, including tanks and conducts, are purged and rinsed with cleaning agents and water in several cycles. The components of the production facility don’t need to be disassembled. To warrant an optimal and efficient cleaning, all components in direct contact with the product have to be made according to the principles of hygienic design. Our leitmotiv “Hygienic by Design” is an expression of our commitment that sensors from Anderson-Negele fulfill this superior demand of the food processing industry in an exemplary manner.

Sequences of a CIP-cleaning in the example of a dairy

A CIP cleaning process takes place in several coordinated, consequent process steps. In the first step remains of the product in the installation are extruded and adhering particles removed in the pre-rinsing process. In the next steps organic traces are eliminated with caustic and mineral deposits by use of acid. Subsequently the facility is rinsed with fresh water and thus prepared for the next production step.

1. Pre-rinsing (water)
2. Cleaning (caustic)
3. Mid-cycle rinse (water)
4. Cleaning (acid)
5. Rinsing (freshwater
Cip-cleaning food & Beverage industry


Optimization of the CIP-Process

A CIP cleaning process in standard applications lasts between 60 and 90 minutes. The operator of a production facility consequently suffers from downtime in production capacity leading to a loss of products, and from increased cost for the consumption of water, energy and chemicals.

The hygienic design of the entire production facility and automatized processes are key factors for a reduction of the cleaning cycle times and for an increase in the efficiency and productivity of the process itself. Being an experienced specialist for sensor technology in hygienic environments, the sensors and process connections from Anderson-Negele are perfectly adapted to the requirements of the food industry and ensure the safe and efficient cleaning of the facility and installations.

Kindly contact us and profit from our application skills for the efficient design and execution of the CIP process.



Application reports covering the topic CIP cleaning:


iconPDF Nestle Canada: Achieving high savings potential with turbidity meters
iconPDF CIP cleaning: maximum reliability – minimum cost!



Sensors for CIP facilities (extract)